When we were growing up, Christmas was time for new clothes and a meal of rice and chicken. People eat rice and chicken throughout the year but it was special at Christmas everyone looked forward to it. Making rice for a small number of people is OK but when you have to make it for thirty plus people on a open fire, there is chance it will end up being under cooked, porridge like or scotched.
Like with anything, it takes practice to cook rice perfectly. Poor quality rice will throw you off your game as will an unreliable heat source. If you use an electric or gas stove it will be easy but on an open fire that will be hard.
I have been cooking my rice by using 2:1 rice to liquid ratio. I just bring them to boil together and simmer until the rice is cooked. It works and before I tried a different method, I thought my rice was perfect. It does take a shorter time to cook and will still use it but when I have time will use this method.
To make this rice, take a cup of rice, wash it and soak it cold water for about fifteen minutes.
Boil water in a kettle. Drain the soaked rice and put the rice in a pot. Add salt to taste.
Pour one and a half cups of hot water in the pot with rice and bring to boil.
Reduce heat to the lowest setting, if using an open fire remove the burning logs and leave just the embers. Cover with foil and close with the lid. Simmer for 15 minutes. Remove from heat let rice steam for 5 minutes.
Serve your fluffy rice warm.